ROBERTA’S PIZZA DOUGH RECIPE – NYT COOKING
Provided by: Sam Sifton
Total time: 20 minutes
Yield: Two 12-inch pizzas
|153 grams 00 flour (1 cup plus 1 tablespoon)|
|153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)|
|8 grams fine sea salt (1 teaspoon)|
|2 grams active dry yeast (3/4 teaspoon)|
|4 grams extra-virgin olive oil (1 teaspoon)|
- In a large mixing bowl, combine flours and salt.
- In a small mixing bowl, stir together 200 grams (a little less than 1 cup) lukewarm tap water, the yeast and the olive oil, then pour it into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.
- Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth, and let rest and rise for 3 to 4 hours at room temperature or for 8 to 24 hours in the refrigerator. (If you refrigerate the dough, remove it 30 to 45 minutes before you begin to shape it for pizza.)
- To make pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it, then your hands to shape it into rounds or squares. Top and bake.
@context http//schema.org, Calories 518, UnsaturatedFatContent 3 grams, CarbohydrateContent 104 grams, FatContent 4 grams, FiberContent 4 grams, ProteinContent 15 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 0 grams
PIZZA DOUGH BALL
Prep time: 20 minutes
Cook time: 0 minutes
Yield: 4-6 Servings
|1 packet Active Dry Yeast|
|2 cups Anna TIPO 00 Flour|
|1/2 tsp Cento Fine Sicilian Sea Salt|
|1/2 tsp Sugar|
|3/4 cup Warm Water|
|2 tbsp Cento Imported Extra Virgin Olive Oil|
- Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. NOTE: This recipe yields one large pizza. It can be cut in half to make 2 smaller pizzas if desired.